What We Ate
A weblog of culinary experiences
September 11, 2002
posted by Carl
If you watch enough cooking shows, you begin to see the same things being made over and over again. One recipe that I seem to see a lot is any sort of ragu. The basic idea is to take some meat, give it a good browning in a hot pan, put some aromatic vegetables in the pan, cook them for a bit, add some liquid and braise the meat until it's tender.
I used some sausage that I had cut up into little bits. When it was finished, they looked like little meatballs. For my aromatics, I had the traditional trio of carrots, celery and onions, but also added some sliced leeks for more sweetness. I added red wine and beef stock to cover the meat and let the whole thing simmer for about an hour. Served over polenta it was meaty and delicious.